Blog: Barolo | Classic (6)

The old and experienced Falletti farmers only laughed at the arrival of young Cavour. They claimed that their new neighbor could not distinguish a vine leaf from a palm tree and could at best drink a good wine, but could never produce it himself. But after only a few years, a first-class Barolo was being pressed on the Grinzane estate. 200,000 new vines had been planted, and all production processes, from cultivation to harvest, from pressing to storage and aging of the wine, were carried out according to the most modern methods. A famous French oenologist, Count Odart, had assisted Cavour in this process.

The limited production area includes the municipalities of Barolo, Castiglione Falletto, Serralunga d'Alba and partly the territories of Monforte d'Alba, Novello, La Morra, Verduno, Grinzane Cavour, Diano d'Alba, Gherasco and Roddi. In 2004, the annual yield slightly exceeded six million bottles and was subject to serious and attentive control by an active consortium, which also paid attention to the vineyards, most of which have been progressively renewed, as well as to technological improvements in the Piedmontese wineries.

Of a lively ruby red color with noble orange reflections, with ethereal, pleasant and intense fragrance, which has a hint of faded roses and some violet scent, Barolo presents itself to the taste buds with austere expressiveness, with intense concentration of fruits and extracts and with the classic goudron (terrigenous) finish, typical of the great wines of universal oenology.

The law requires three years of aging, at least two of which in oak or chestnut barrels. The 'Barolo Riserva' lingers in the cellar for at least four years, while the 'Riserva Speciale', which is no longer in use today, ages for at least 5 years. Barolo is considered one of the best European wines and is an ideal companion to refined roast dishes, ox fillet with various sauces, wild hare and truffled cheeses. The rarest and most precious bottles represent the ideal case for 'meditated' tastings, preferably in front of a fireplace, when you enjoyably immerse yourself in conversations with dear friends in the fauteuil. Noteworthy is the use of this wine with typical dishes such as 'Risotto al Barolo' and 'Barasato al Barolo' (braised wine roast). - Gerardo [TS03/23]